Freezing rate and frozen storage effects on the ultrastructure of samples of pork-Reference-Cited by-同舟云学术

Freezing rate and frozen storage effects on the ultrastructure of samples of pork

Published:1999-11 Issue:3 Volume:53 Page:159-168
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ngapo T.M,Babare I.H,Reynolds J,Mawson R.F

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Ice morphology in frozen meat;Bevilacqua;Journal of Food Technology,1980

2. Histological measurements of ice in frozen beef;Bevilacqua;Journal of Food Technology,1979

3. Effects of frozen storage on the ultrastructure of bovine muscle;Carroll;Journal of Food Science,1981

4. Cassens, R. G. (1971). Microscopic structure of animal tissue. In J. F. Price, & B. S. Schweigert (Eds), The Science of Meat and Meat Products (2nd ed.). San Fransisco: W. H. Freeman and Co.

5. Fennema, O. R., Powrie, W. D., & Marth, E. H. (1973). Low temperature preservation of foods and living matter (pp. 150–239). New York: Marcel Dekker.

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